Homemade ice cream makes everyone happy, and though we do have an (electric) churn, most of the time we just use this recipe, which is easy, with simple ingredients, and you don’t have to bother with ice. Most recipes for no-churn ice cream recommend a loaf pan lined with parchment paper, so that’s your first step, line a loaf pan with parchment paper. Pour one chilled 14-oz. can sweetened condensed milk into a cold bowl, and add two teaspoons vanilla. Whip two cups of heavy cream to stiff peaks. Working quickly, GENTLY fold the whipped cream into the sweetened condensed milk, along with any additions—mashed macerated fruit, chocolate syrup, or crushed cookies or nuts—until thoroughly blended. Pour into the prepared loaf pan and cover with plastic wrap. Freeze for at least four hours. Some recipes will tell you to stir the mixture after about two hours (while you still can) but this is superfluous. I recommend making this in the morning for an afternoon gathering.